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Mimi's Smoked Salmon Chowder
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Creamy Pacific Northwest smoked salmon chowder with potatoes and flavorful herbs - a comforting seafood delight.
Ingredients:
  • 2 tablespoons butter
  • 0.5 cup chopped celery
  • 0.5 cup all-purpose flour
  • 6 cups chicken broth or vegetable broth
  • 1 pound potatoes - peeled and cubed
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 0.5 teaspoon paprika
  • 8 ounces smoked salmon, cut into 1/2 inch pieces
  • 0.25 cup white wine
  • 1 tablespoon fresh lemon juice
  • 0.25 teaspoon hot sauce
  • 1 teaspoon fresh-ground black pepper
  • 1 cup half and half
Instructions:
  • In a large stockpot over medium-high heat, melt butter with olive oil and sauté onion, garlic, and celery until onions are transparent, about 8 to 10 minutes. Sprinkle flour over the mixture, stir well to create a dry roux. Slowly pour in chicken broth, stirring until slightly thickened. Add potatoes, dill, tarragon, thyme, and paprika. Lower heat to medium, cover, and simmer for 15 minutes.
  • Combine the salmon, wine, lemon juice, hot sauce, salt, and pepper in the pot. Let it simmer on low heat without a lid for 10 minutes.
  • Stir in half-and-half and simmer gently for 30 minutes, stirring occasionally. Avoid boiling the chowder. Serve piping hot.

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